Description
These Strawberries and Cream Scones are a delightful treat that combines tender, flaky pastry with juicy fresh strawberries and rich cream. Perfect for breakfast or afternoon tea, they bake up golden and fragrant, offering a sweet yet balanced flavor that’s sure to please.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly mixed to create the base for your scone dough.
- Cut in Butter: Add the cold cubed butter to the dry mixture, working it in with your fingers or a pastry cutter until the texture resembles coarse crumbs, which helps create a flaky texture in the final scones.
- Mix in Cream and Strawberries: Gradually stir in the heavy cream just until combined, then gently fold the chopped strawberries into the dough to distribute fruit without overmixing.
- Shape Dough: Turn the dough onto a floured surface, knead lightly to bring it together, then pat or roll it into a 1-inch thick circle. Cut the circle into 8 wedges with a sharp knife.
- Bake: Arrange the scones on the prepared baking tray, spacing them evenly. Bake for 15-20 minutes until they are golden brown on top and cooked through. Cool slightly before serving.
Notes
- Use cold butter to ensure flaky scones.
- Handle the dough gently to avoid tough scones.
- Fresh strawberries add juiciness; avoid overmixing to prevent sogginess.
- Scones are best eaten the same day but can be reheated gently.
